HEALTHY DISH

Freshen up your Thanks­giv­ing fare with this light and fruity raw slaw

Cran­berry Slaw Freshen up your Thanks­giv­ing fare with this healthy take on clas­sic coleslaw.

It’s al­ways amazed me that coleslaw doesn’t have more of a rep­u­ta­tion as a health food. Af­ter all, its pri­mary in­gre­di­ent is cab­bage, one of the great su­per­stars of the vegetable king­dom, with its rich ar­ray of in­doles, can­cer- fi ght­ing plant chem­i­cals that have a pos­i­tive eff ect on hor­monal me­tab­o­lism.

Sadly, the healthy as­pects of most slaws are over­shad­owed by drippy, low- qual­ity, in­dus­trial- grade may­on­naise. The only in­gre­di­ents in “real” mayo are egg yolk, mus­tard, a lit­tle salt, oil, vine­gar, and lemon juice, and there’s ab­so­lutely noth­ing un­healthy about that. But con­ven­tional mass- mar­ket mayos use crummy, cheap seed oils and add a bunch of un­pro­nounce­able chem­i­cals and su­gar, which ruin any virtue the condi­ment nat­u­rally pos­sesses.

As long as you stick to or­ganic mayo, this slaw is a reg­u­lar health bo­nanza, fea­tur­ing horse­rad­ish ( a mem­ber of the Bras­sica fam­ily that also in­cludes broc­coli), an ap­ple, high- pro­tein Greek yo­gurt ( please, please don’t use the “low” or “no” fat kind), car­rots, cel­ery, an­tiox­i­dant- rich cran­ber­ries, and, of course, the star of the show, cab­bage ( see “fea­tured in­gre­di­ent,” be­low). What’s not to like? Ab­so­lutely noth­ing. En­joy! — Dr. Jonny